Kate Krader

Title: Restaurant Editor Started at Food & Wine: 1992 (interrupted by a brief detour at a dot.com) Born and Raised: New York City Education: Kenyon College, Gambier, Ohio; La Varenne cooking school, Villecien, France. Cooking Experience: I don't like to talk about it, but I worked garde-manger and pastry at the now-defunct La Metairie in Manhattan for six months. It was kind of a disaster. What I Do at Food & Wine: I'm Restaurant Editor. My job includes finding new chef talent and spotting trends in the food and restaurant world. Job Benefit/Hazard #1: I eat out a minimum of five nights a week. Job Benefit/Hazard #2: I always have to pick the restaurant. And make the reservations. Current Obsession: Tweeting/name dropping every conceivable celebrity with a food connection I can find. Pet Peeve: I'm very picky about brownies; I think I make the best ones. Chef Hero: Old-school La Varenne cooking instructor Fernand Chambrette. Favorite Pastime: Casting a hypothetical HBO series about the chef world with an all-star cast. The only person who would get to play himself is Anthony Bourdain.
Chef Renee Erickson is obsessed with Pacific Northwest flavors—Penn Cove mussels, grass-fed Whidbey Island beef, Washington state Viognier. F&W goes deep with the woman whose passions shape how Seattle eats.
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Zoi Antonitsas dropped out of art school before she discovered another career: cooking. Today, she prepares delicious Greek-influenced dishes, but she is still an artist at heart. If you ask her for a recipe, she won't send a photo; instead, she'll draw such a pretty picture of the dish that you'll want to frame it.
Innovative chefs are channeling their creativity into the humble sandwich—as much a symbol of the new seriousness of casual cuisine as it is an endless opportunity to reinvent everything from the bread to the spread.
Alex Guarnaschelli, of New York City's Butter, makes a fantastic winter soup loosely based on a Guy Savoy bouillabaisse, with a mix of tomatoes, fennel and Pernod.
The actress and author talks Jell-O molds and the nostalgic appeal of a big diner burger for breakfast.
F&W restaurant editor Kate Krader is ready to name the best new restaurant of the year.
The Detroit-style pizza at the just-opening Emmy Squared sounds delicious. But I have my eye on the sandwiches. 
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F&W restaurant editor Kate Krader picks some of her favorite dishes of 2015.
Celebrating Questlove and his birthday with some of his top places to eat sandwiches in Philadelphia.
The Detroit-style pizza at the just-opening Emmy Squared sounds delicious. But I have my eye on the sandwiches. 
F&W restaurant editor Kate Krader picks some of her favorite dishes of 2015.
Celebrating Questlove and his birthday with some of his top places to eat sandwiches in Philadelphia.
Like many restaurant fanatics, F&W's Kate Krader has become addicted to ever-spicier, -funkier and -tangier flavors. What does this mean for roast chicken?
Chef Alex Stupak's amazing tongue tacos are inspired by an iconic pickeld tongue dish at New York's WD-50.
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Pioneering chef Dan Barber talks about the lasting lessons of his genius pop-up, WastED, at New York City's Blue Hill Restaurant. 
Restaurateurs in Denver face a new problem: the random customer who is way too stoned.
F&W's roundup of the best restaurants in Portland, including two terrific spots run by Best New Chefs. For more great restaurants, check out our guide to the best places to eat in the country.
Today, some of the country’s busiest and best food entrepreneurs are also chefs. Here, 10 extraordinary, prolific chef-restaurateurs from coast to coast.
Editor in Chief Dana Cowin invited nine visionaries to an anniversary dinner in architect Philip Johnson's iconic Glass House. We believe that these tastemakers will continue to shape the culinary consciousness of our country for the next 30 years.
He's a Top Chef MVP: a judge on Top Chef and Just Desserts and a Masters contestant. The owner of Fleur de Lys in San Francisco and Las Vegas is also a DJ and a Lady Gaga fan. He tells F&W's Kate Krader about 10 of his passions.
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They spent their early years washing dishes, chopping cases of parsley or working on disastrous charcuterie experiments. Now our 2012 Best New Chefs are in charge of outstanding kitchens across America. How do we find these talented people? F&W editors solicit nominations from hundreds of experts around the country. Then we travel to eat at the source, on the lookout for cooks who are serving creative and sensational food and who have been in charge of a professional kitchen for a maximum of five years.
Bad-boy chef Anthony Bourdain and nice-guy chef Eric Ripert have been touring the US for their live Good vs. Evil show. Here, they talk pop-ups, TV chefs and cooks as sex symbols.
Burgundy reveres its past, yet a new generation of winemakers is quietly challenging tradition. F&W's Kate Krader meets the iconoclasts and wonders, jokingly, whether they're audacious enough for reality TV.
Salted Fudge Brownies
Rating: Unrated
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Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness. More Brownie Recipes